Malai Murg curry

Curries can be rich, creamy, and spicy, depending on the variety. The one I have here – Malai Chicken have all the aforementioned properties, but none too overpowering. The cream-based gravy doesn’t feel too heavy and spice notes are very subtle; with each bite it’s almost like you can try and identify the different spices which have gone in. Goes well with steamed rice, or any bread of your choice.

You need –

Chicken – 750 grams

Onion – 2 medium sized, thinly chopped

Ginger and garlic paste – 2 teaspoons

Green chilli – 2-3, slit

Green cardamom – 3

Pepper corns – 10 nos

Bay leaves – 1

Cinnamon – 1’inch piece

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala – 1 teaspoon +1/4 teaspoon(for garnishing)

White pepper powder – about 1 teaspoon or to taste

Dried kasturi Methi – 2 teaspoons

Yogurt – ½ cup (I have used greek yogurt)

Thickened cream – ½ cup

Butter – 2 tablespoons

Fresh coriander leaves for garnishing

How to –

Heat a heavy bottom pan and melt the butter. Add the whole spices and saute till fragrant. Add the onions, green chili and saute till the onions are translucent. Add the ginger-garlic paste and cook till the raw smell is gone.